Quinoa Black Bean Tacos with Cilantro Lime Crema

How to make Quinoa Black Bean Tacos with Cilantro Lime Crema

Prep Time: 10 minutes        |        Cook Time: 25 minutes        |        Makes: 8 - 10 tacos

Ingredients

Taco filling:

• 2 tbsp The Olive Tree olive oil
• 1 brown onion, finely chopped
• 2 tsp garlic, minced
• 1 cup Oh So Natural Wholefoods organic tricolour quinoa
• 2 cups Chefs’ Cupboard vegetable stock
• 420g El Tora black beans, drained
• 3-4 tbsp El Tora taco seasoning
• 1 tbsp fresh lime juice

Cashew lime dressing:

• 1 cup Oh So Natural Wholefoods natural cashews
• ¼ cup fresh lime juice
• 1 tsp garlic, minced
• ½ cup coriander, chopped
• ¼ tsp ground cumin
• ½ cup water
• Salt, to taste

To serve and optional toppings:

• Diego’s street tortilla, toasted
• Tomato salsa
• Avocado slices

Method

For taco filling:

1. Combine 1 cup of dry quinoa with 2 cups of vegetable stock in a saucepan.
2. Bring to a boil, then cover. Reduce heat to low and simmer for 15 minutes until the stock is absorbed. Fluff with a fork and set aside.
3. Heat the olive oil in a large frypan over medium heat. Add onion, garlic and taco seasoning. Sauté for 5 minutes until soft.
4. Add cooked quinoa to the pan, mix well and fold in black beans. Cook for a few more minutes to heat through.
5. Remove from heat. Drizzle with lime juice.

For cashew lime dressing:

1. Place all the ingredients in a blender.
2. Blend until smooth, adding a little extra water if needed for consistency.
3. Season with salt and pepper.

To serve:

1. Fill the tortilla with a couple of spoons of filling, add toppings and drizzle with dressing.

Tip: This filling and dressing can be great in a salad.